Name: Open Face Lobster Salad Sandwiches
Yield: Serves 2; can be doubled
Ingredients: 1/4 cup mayonnaise; 1/4 cup finely chopped celery; 1 teaspoon fresh lemon juice; 1/2 teaspoon grated lemon peel; 3 tablespoons chopped fresh chives; 1 11- to 12-ounce frozen lobster tail, thawed; 4 slices egg bread, toasted

Marinated vegetables from the supermarket salad bar and potato chips are nice with the sandwich. Chocolate cake is a great ending.

Recipe information

Yield
Serves 2; can be doubled

Ingredients

1/4 cup mayonnaise

1/4 cup finely chopped celery

1 teaspoon fresh lemon juice

1/2 teaspoon grated lemon peel

3 tablespoons chopped fresh chives

1 11- to 12-ounce frozen lobster tail, thawed

4 slices egg bread, toasted

Preparation

Step 1
Combine first 4 ingredients and 2 tablespoons chives in medium bowl. Cook lobster in medium pot of boiling salted water until just opaque in center, about 8 minutes. Drain; cool. Remove meat from shell. Dice lobster; fold into mayonnaise mixture. Season with salt and pepper.
Step 2
Spoon salad atop bread slices. Sprinkle with 1 tablespoon chives and serve.

TagsSandwich Lobster Shellfish Seafood Lemon Citrus Fruit Celery Vegetable Main Dinner Nut Free Dairy Free 5 Ingredients or Fewer Simmer Bon Appétit

Recipe notes

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